Cherry Cheesecake with a Chocolate Wafer Crust

On Saturday, it was dreary, cold and rainy outside. So while my husband and the kids were snuggled up on the couch watching Return of the Jedi, I decided to spend my afternoon baking.

I had been dying for an over-the-top dessert, and with Valentine's Day looming near, I couldn't resist making a pretty Cherry Cheesecake with a Chocolate Wafer Crust.

This cheesecake recipe is straight out of my father's beloved Fanny Farmer Cookbook. The whipped egg whites make for an airier cheesecake, and the chocolate wafer crust and sweet cherry topping, round it out perfectly.

CHERRY CHEESECAKE WITH A CHOCOLATE WAFER CRUST

Chocolate Wafer Crust Ingredients:
* 1 package (9 oz) Nabisco(r) Famous Chocolate Wafers
* 1/3 cup sugar plus 4 tablespoons
* 9 1/2 tablespoons melted butter

Cheesecake Ingredients:
* 4 eggs, separated, at room temperature
* 1 cup (8 oz) sour cream
* 2 tablespoons flour
* 1/4 teaspoon salt
* 1 teaspoon vanilla
* 1 pound (2 – 8 oz packages) cream cheese, at room temperature
* 1 can (21 oz) Comstock Original Country Cherry pie filling/topping

Directions:

Step 1: Using a food processor (or a rolling pin), pulse chocolate wafers into small crumbs. Combine crumbs, sugar and melted butter in a bowl and mix. Pat crumbs into, and up the sides, of a spring form pan. Bake at 325 F for 6 minutes.

Step 2: Beat egg yolks with electric mixer until they are thick and pale. Add sour cream, flour, salt, 3/4 cup sugar and vanilla; beat until well blended. Add cream cheese and beat until smooth.

Step 3: In a second bowl, beat the egg whites until foamy, gradually add the remaining 1/4 cup sugar, beating until the whites are stiff and shiny. (Note: I never managed to achieve stiff peaks. At best, I had lackluster soft peaks, but they wereshiny and smooth. Alas, I used them anyways, and the cheesecake was delish. But, if you want perfectly whipped egg whites, read Baking911's tips first.)

Step 4: Fold egg whites into the cream cheese mixture in a big bowl. Spoon the filling into the prepared crumb crust.

Step 5: Bake about 1 hour, or until the center of cake doesn't tremble when gently shaken. Cool on rack and gently run a sharp knife along the inside of the spring form pan to release the edges.

Step 6: When cheesecake has cooled, release sides of the spring form pan and slide the cheesecake onto a pretty plate. (If you are nervous, you can leave the bottom of the pan attached to the cheesecake – no one will really notice!)